Apr 27, 2013

Banana Honey Milkshake

Banana Honey Milkshake – A delicious  milkshake, made of minimum ingredients !!

Serves: 2


2 well ripe small size bananas (60 g), chopped

1 ½ cup / 300 ml milk (cool or normal temperature) Indian standard measuring cup of 200 ml / 8 oz capacity

2 tablespoon fresh curd (please do not use sour curd)

2 teaspoon honey (or to taste)

A pinch cardamom powder (optional)


In a blender or mixer bowl, blend  chopped bananas, curd,  1cup  / 200 ml milk and honey till smooth. Add remaining ½ cup / 100 ml milk and blend again for 1 minute until smooth and creamy. Serve in tall glasses. Sprinkle cardamom powder (optional).

Sprouted Chawli / Red beans / Kilirpicha Vanpayaru

Sprouted Chawli / Red beans / Kilirpicha  Vanpayaru


1 cup / 100 ml (Indian standard measuring cup of 100 ml / 4 oz capacity) red beans / vanpayaru

2 cups water

1/4 metre muslin cloth (or suitable clean / hygienic cotton cloth)


Wash and soak moon in 2 cups water for 6 hours or overnight. Drain out water thoroughly; pack it loosely in clean cloth. Set aside in a bowl for 2 days to allow beans to sprout or germinate. Sprinkle water occasionally (must ensure the pack is not immersed in water – the red beans may get spoiled instead of germinating). Sprouted red beans are very useful to make sukke / thoran or gashi with rice. Cooking time – 20 minutes in pressure cooker.

Apr 26, 2013

Quick Fruit Cake (Microwave method)

Quick Fruit Cake (Microwave method) – Basic recipe from Vanitha Magazine 15- 30, Nov 2011 !!


4 tablespoons all purpose flour (maida), sieve flour

Extra 1 tablespoon flour (for dry fruits)

4 tablespoons sugar

3 tablespoons butter (@ normal room  temperature)

1 egg (@ normal room temperature)

3 tablespoons milk

½ teaspoon baking soda

½ teaspoon vanilla essence

2 teaspoon tutti fruity or any other chopped dry fruits (chopped cashew nuts, raisins..)


In a small bowl, gently mix chopped dry fruits with 1 tablespoon flour. Flour should be well coated on dry fruits. Cover and keep aside for half an hour.

In a bowl, mix  sieved flour with sugar and butter until it form (gently mix with finger tips) soft bread crumbs. 

Now add egg  and beat well with a electric beater until it’s smooth and creamy.

Add milk and beat well again.

Add vanilla essence and baking soda. Now mix it with a thick tablespoon until smooth and without lumps. Finally dry fruits. Mix well.

Grease a microwave safe dish with ½ teaspoon butter or oil. Pour this cake batter and microwave on high power (750 W) for 4 minutes 30 seconds until done (or maximum 5 minutes on high power 750 W). 

Remove from microwave and keep aside to cool for 15 minutes. Cut it into desired shape and size.

Mixed Dal Vada (with urad dal, chana dal & tur dal)

Mixed Dal Vada (with urad dal, tur dal & chana dal)  - A crispy deep fried evening snack, made of mixed dals  and seasoning.

Makes: 8


Please use same measuring cup to measure dals.

1/3 cup / (Indian standard measuring cup of 80 ml / 3 oz capacity) channa dal (Bengal gram dal

1/3 cup tur dal

1/3 cup urad dal

1 - inch piece ginger, finely chopped

2 green chillies, finely chopped

6 curry leaves, chopped

5 shallots (chuvannuli / sambar onion) finely chopped or 2 tablespoon finely sliced onion

2 pinches asafoetida (hing)

3/4 teaspoon salt ( or to taste )

200 ml oil for frying


Wash and soak dals in water for 2 hours.

Drain out water completely and grind dals together in a mixer to a rough paste (Batter should be thick in consistency ). Do not add water when grinding.

Transfer this dal mixture to another container and mix with other ingredients. Prepare vada immediately. Divide dal mixture into 8 equal portions. Make round balls and and flatten it into round shape.

Heat oil in a kadai / frying pan. Reduce heat to medium and fry dal vadas in batches ( 4 at a time ) till light golden color on both the sides. Drain out from oil and place on kitchen towel / paper towel to absorb extra oil.

Serve with tomato ketchup / coconut chutney. It’s a tasty evening snack with tea / coffee.

Apr 25, 2013

Orange Juice

Homemade Fresh Orange Juice

Makes: ¾ cup - 1 cup


5 - 6 orange

Citrus Juicer


Extract  orange juice with the help of a citrus juicer. Consume immediately.

Apr 24, 2013

Sweet Lime / Sathukudi / Mosambi Juice

Homemade Fresh Mosambi / Sweet Lime / Sathukudi Juice

Makes: ¾ cup


3 sweet lime (mosambi / sathukudi)

Citrus Juicer


Extract sweet lime juice with the help of a citrus juicer. Consume immediately. 

Apr 23, 2013

Mangalore Mini Buns

Mangalore Mini  Buns – A delicious deep fried snack / breakfast dish !!

Makes: 9


1 cup / 200 ml maida (all purpose flour) Indian standard measuring cup of 200 ml / 8 oz capacity

Extra 3 tablespoon maida

4 small size well ripe banana (or 3medium size / 130 g)

2 teaspoon sugar

1/2 teaspoon salt

1/4 teaspoon cooking soda

4 tablespoon curd

250 ml oil (to fry buns)


Mash banana and keep aside.

Mix flour, mashed banana, sugar, salt, cooking soda and curd. Make a very soft dough without adding water ( knead only with curd ). Add extra maida if required to make a soft dough. It should be a sticky dough (softer than chapati dough). Keep aside this dough in an airtight container / Tupperware container  for 8 hours / overnight.

Heat oil in a kadai / frying pan. Reduce heat to medium and drop tablespoons ( use tablespoons which shape like ice cream scoop to get evenly round shape ) of the bun dough (4 buns at a time ) and fry till puff /  golden color  on both the sides. Please do not make like puris.

Drain and place on kitchen towel / paper towel to absorb excess oil. Please use 3 – 4 paper towel to absorb extra oil. Serve as an evening snack with Tomato sauce or coconut chutney or a plain snack with tea / coffee..

Apr 22, 2013

Photo of Homemade Vegetarian Dishes

Here's the recipe of Phulka

Here's the recipe of Curd Rice

Here's the recipe of Onion Fry

Here's the recipe of Dal fry

Apr 21, 2013

Badam Milk / Almond Milk

Badam Milk / Almond Milk – A delicious milk, made of almond paste. No added essence and pistachios !!!

Serves: 4


500 ml boiled milk (do not dilute with water)

1 pinch turmeric powder

15 badam (almonds), soak almonds in 2 tablespoon water for 1 hour and gently remove skin

Extra 2 tablespoon milk

7 - 8 tablespoons sugar (or to taste)


Make a smooth paste  almonds with 2 tablespoon milk in a small mixer bowl.

In a sauce pan, mix boiled milk, 1 pinch turmeric powder, almond paste and sugar and boil on a low heat for another 15 minutes until slightly thickens.  Stir occasionally. Switch off the heat. Serve warm or cool.

Tendli with Cashew nuts (Tendli Bibbe)

Tendli with Cashew nuts (Tendli  Bibbe) – A perfect side dish with rice / pejje… in Konkan cuisine !!

Serves: 3


1 tablespoon oil

1 teaspoon mustard seeds

200 g tendli, please pick tender tendli (kovakka / ivy gourd), cut into thin slices

½ cup fresh cashew nuts / bee / bibbe or ½ cup normal cashew nuts (if using normal cashew nuts, soak cashew nuts ½ cup water for 4 – 5 hours)

1 potato, peel off the skin and cut into thin slices

¾ teaspoon red chilli powder

¼ teaspoon turmeric powder

¾ teaspoon salt (or to taste)

1 cup / 200 ml water


Heat oil in a pan on a medium heat. Add mustard seeds. When they crackle, add tendli slices, soaked or fresh bibbe / bee, potato slices, red chilli powder, turmeric powder, salt to taste and 1 cup water. Mix all the ingredients well. Cover with a lid and cook on a medium to low heat for 20 – 22 minutes until the water dries up / vegetables well cooked. Serve as a side dish with rice / pejje (kanji)…

Apr 14, 2013

Photo of Our Vishu Sadya 2013

Sadya Dishes are   Rice, Kumbalanga Parippu Curry, Aviyal, Moru Kaachiyathu, Rasam, Rice kheer, Beetroot pachadi, Kirilppicha muthira thoran (sprouted horse gram thoran), Ulli theeyal, Vazhuthanga mezhukkupuratti, pickle, pappadam & pazham .                     

Apr 11, 2013

Semiya Payasam

Semiya Payasam / Vermicelli Kheer - A delicious Indian sweet !!

Preparation time : 15 minutes
Cooking time : 35 minutes
Serves : 8 - 12 dessert cups


Please use same measuring cup to measure semiya and sugar

1/2 cup /4 oz / 100 ml semiya ( vermicelli ) - Indian standard measuring cup

1/2 cup + 1/4 cup sugar (or to taste)

1 litre / 1000 ml milk ( do not dilute with water )

1/2 teaspoon ghee ( to  fry vermicelli )

1 tablespoon ghee ( for fry cashew nuts and raisins )

1 tablespoon cashew nuts ( split )

1 tablespoon raisins

A pinch of cardamom powder


1, Heat ghee in a frying pan. Fry vermicelli on a low heat for 7- 10 minutes or till golden color. Stir continuously. Keep aside.

2, Heat 1 tablespoon ghee and separately fry cashew nuts and raisins on a low heat till golden color. Store in an airtight container.

3, Bring milk to boil in a heavy - bottomed vessel or non - stick saucepan. Add fried vermicelli, cover with a lid and cook / simmer for 10 - 15 minutes. Stir occasionally.

4, Add sugar and cook / simmer again for 15 to 20 minutes. Stir occasionally. You can find a reduction in the quantity and a slight change in the color.... Remove from the heat . Keep aside for 15 minutes. Add fried cashew nuts and raisins. Sprinkle cardamom powder. Serve hot or cold.

Apr 10, 2013

Cabbage Ulli Thoran

Cabbage ulli Thoran - A tasty side dish with rice in Kerala cuisine & Konkan Cuisine of Cochin GSB's - Piyyavu galnu cabbejache sukke) !!

Serves: 2


For coconut mixture ( thenga thirummiyathu ):

1/2 cup ( 5 – 6 tablespoon ) grated coconut

1/2 teaspoon turmeric powder

3/4 teaspoon red chilli powder

Mix all the ingredients together (do not add water) and keep aside (thenga thirummiyathu).

For seasoning:

1 tablespoon cooking oil

1 teaspoon mustard seeds

1/2 teaspoon cumin seeds ( jeera )

1/2 teaspoon urad dal

10 shallots (chuvannulli / small onion), thinly sliced

2 cups / 150 – 200 g finely shredded cabbage (pick tender cabbage leaves and remove thick vein)

3/4 teaspoon salt ( or to taste )


Heat oil in a pan / karahi on  medium heat.  Add mustard seeds. When they start splutter add urad dal, jeera and saute on a low heat for  1 minute or until they turn brown.

Add sliced onion and fry till golden color.

Add finely shredded cabbage and sprinkle 1 tablespoon water. Cover with a lid and cook on a low heat for 10 minutes / almost cooked. At this stage, add grated coconut mixture  and salt to taste. Mix well and cook again for  another 5 minutes until done and water dries up. Thoran should be dry in consistency. Open the lid stir continuously for 2 minutes.  Serve  as side dish with rice / parippu curry / fish fry .

Apr 9, 2013


Chattambade – Mangalore style Chana dal   Vadas  - A deep fried snack. Best with tea / coffee ..

Makes: 6


1/2 cup ( 100 ml / 4 oz ) Chana dal (Chone daali / Bengal gram) Indian standard measuring cup of 100 ml / 4 oz capacity

1 1/2 cup water ( to soak  dal )

5 small onion ( chuvannulli / sambar onion ), finely chopped

1/2 - inch piece ginger, finely chopped

1 green chilli, finely chopped

6 curry leaves, roughly chopped or 1 tablespoon chopped coriander leaves

1/2 teaspoon salt ( or to taste )

2 pinches hing (asafoetida) optional

200 ml cooking oil ( 3/4 - inch from the base of the kadai )


Wash and soak  chana dal for 3  hours. Drain out water completely. Make a coarse paste in a mixer for 30 - 45 seconds ( Do not add extra water while grinding ).

Transfer this ‘’ coarse  ‘’vada paste’’  to another bowl and mix with chopped small onions, green chilli, ginger, curry leaves, hing and salt.

Divide this mixture into small lemon sized balls and flatten into round shape. Deep fry immediately.

Heat oil in a kadai / pan.  Reduce heat to medium and deep fry on a medium heat in batches - depending upon the size of the pan ( 3  dal  vadas at a time ) till golden color on both sides / crisp / you’ll get a nice aroma of small onions ( approximate frying time 6 - 8 minutes on each side ). Drain out from oil and place it on kitchen towel  / paper towel to absorb extra oil. Please use 3 – 4 paper towels to absorb extra oil. Serve with Tea / Coffee or with coconut chutney.

Uniiyappam (with rice flour)

Unniyappam / Godu Appo (with rice flour) - A very popular South Indian snack (naadan palahaaram in Kerala cuisine) !!

Makes: 19


 1 cup / 200 ml rice flour (Indian standard measuring cup of 200 ml / 8 oz capacity)

4 tablespoon  grated coconut

90 g well ripe bananas (3 small bananas ), roughly chopped

1/4 teaspoon cardamom powder

1/4 teaspoon dried ginger powder ( chukkupodi )

5 – 6 tablespoon melted and sieved jaggery (or to taste)

4 - 5 tablespoon ghee


Tip: Better to use small ‘’ unniyappam kadai / kayli ‘’ as it is easier to manage heating evenly - so that the ‘’ unniyappam / appo ‘’ comes out evenly done.

I tried with bigger unniyappam kadai also, but found managing heat evenly over the pan is difficult and may result in burnt unniyappam.

In a mixer bowl,  make a smooth paste  of chopped well ripe bananas and grated coconut.  Use only very little water (1 - 2 tablespoon) during grinding.

Finally add  rice flour, melted and sieved jaggery, cardamom powder and dried ginger powder (dried ginger powder will enhance the taste).  Mix it with a  thick steel ladle and make a smooth batter (without lumps). Batter should not be very thick. It should be of pouring in  consistency (slightly thicker than dosa batter. Adjust with little water if required). Keep aside the batter for 4 hours to allow it to ferment. Unniyappam / appo will be soft and spongy.

 Heat unniyappam kadai / appekayli on a medium heat. Sprinkle each mould with 1/2 teaspoon ghee.

Pour batter in each mould. Sprinkle little ghee again over batter. Cover with a lid and cook on a low - medium heat for 8 - 10 minutes till crisp and sides turn golden colour (until the edges separate from the kadai moulds and nice aroma). Flip them over (to cook the top side) with the help of stick and cook again for 8- 10 minutes or until golden color. It’s a delicious after school snack and it’s also a very popular sweet.

Mixed Vegetable Rice

Mixed Vegetable  Rice (made of Silky raw rice / Ponni Rice) - A tasty rice, goes well with korma,  egg roast / veg or non veg spicy gravy dishes (pressure cooker method) !!!

Serves: 4


Please use same measuring cup to measure rice and  water.  Ratio of rice and water 1: 3

Ghee / oil - 1 tablespoon

Bay leaves - 2

Cinnamon - 1 stick

Cloves – 4

Cardamom - 3

1 tablespoon finely chopped onion

2 tablespoon thick ginger – garlic paste – green chilli paste (Make a paste of 8 cloves garlic, ½  - inch ginger and 2 green chillies)
½ teaspoon turmeric  powder

1 cup mixed vegetables, cut into cubes ( 2 carrots, 6 French beans, 1 potato , 1 tomato & 5 cauliflower florets)

Silky raw rice  / Ponni rice- 1 cup (200 ml) Indian standard measuring cup of 200 ml / 8 oz capacity

Salt - 1/2 teaspoon

Water – 3 cups


Wash and clean rice. Soak rice in 2 cups water for half an hour. Drain out water thoroughly.

Heat ghee/ oil in cooker for about 2 minutes. Add bay leaves, cinnamon and cloves. Add chopped onions  and fry till golden color.

Add thick ginger – garlic  - green chilli paste and stir well on a low heat for 2 minutes until the raw smell goes.
Add turmeric powder and fry on a low heat for 1 minute.

Add cubed vegetables. Stir fry for about 2 minutes.

Add drained rice and stir well for about 3 minutes until the water dries up. Add water and salt to taste. Mix all the ingredients well.

Close cooker. Bring to full pressure on high heat until 3 quick whistles.  Reduce heat to medium and cook for 3 minutes. Switch off the heat.

Remove cooker from heat. Allow to cool naturally for 10 minutes.

Open cooker. Serve hot with curd / pickle / any gravy dishes of your choice.

Apr 8, 2013

Mixed Vegetable, Egg and Cheese Frittata

Mixed Vegetable, Egg and Cheese Frittata – An egg based perfect breakfast dish. Best with fresh salad /  fruit juice / milk …

Serves: 2


1 tablespoon oil

1 onion, thinly sliced (separate each layer)

1 capsicum, remove seeds and thinly sliced

1 tomato,  thinly sliced (reserve 1 tablespoon sliced or cubed for final cooking)

2 eggs , beat well

2 tablespoon coriander leaves (or a mix of mint and coriander)

3 tablespoon cheddar cheese, grated

Salt and pepper to taste (or ¼ teaspoon each)


In a pan / omelette pan, heat oil on a medium heat. Gently sauté onion and capsicum until tender.

Add tomato and sauté well for 2 minutes.

Add beaten eggs and coriander leaves. Gently shake the pan to coat egg mixture evenly. Cover with a lid and cook on a low heat for 5 – 8 minutes until the eggs set  around the edges.

At this stage, sprinkle cheddar cheese evenly and arrange reserved tomato cubes over it. Cover with lid and cook again on a low heat for 5 – 7 minutes  until the cheese is golden and bubbling. Sprinkle salt and pepper. Serve hot with fruit juice or milk.

Apr 7, 2013

Tomato Puri

Tomato Puri - A deep fried Indian bread made of  whole wheat (atta) and  tomato puree . Good combination with Aloo ki bhaji / dal or any North Indian Dishes !!

Makes:  15 - 18 puris


1 cups  / 200 ml  whole wheat flour (gehum ka atta) Indian standard measuring cup of 200 ml / 8 oz capacity

1 teaspoon rawa (sooji)

 1/2 teaspoon) salt

1 teaspoon oil

4 tablespoons  tomato puree

4 tablespoon water

250 ml oil for frying


In a bowl, mix 1  cup  atta, rawa,  salt, oil, tomato puree , water  and make a stiff dough.  Add extra water or dough if required to make a medium soft dough.  Keep aside in an airtight container for one hour or cover with a wet towel.

Divide puri dough into 15 - 18 portions and make balls. Flatten them to make rounds / puris (4 inches in diameter ). Sprinkle little dry flour when making puris. Make perfect shape with the help of a medium size inverted soup bowl or with a sharp lid.

In a karahi / frying pan, heat oil. Reduce heat to medium and fry puri one at a time till it puffs up. Please do not fry on high heat. Turn over till both sides  puff. Drain on paper towels to absorb extra oil and serve with Dal or any North Indian gravy dishes / Aloo ki Bhaji ..

Aloo Ki Bhaji (Potato masala)

Serves: 3 - 4


1 tablespoon cooking oil

1 teaspoon mustard seeds

1 teaspoon jeera (cumin seeds)

½ teaspoon urad dal

3 green chillies, slit lengthwise

1 spring curry leaves  or 6 nos

½ - inch piece ginger ( chopped )

½ teaspoon turmeric powder

2 onions, finely sliced

4-5 medium- sized potatoes (boiled, peeled and mashed)

3/4 teaspoon salt (or to taste)

100 ml (1/2 cup) water


Boil, peel and mash potatoes.

Heat oil in a wide pan. Add mustard seeds. When they splutter, add jeera, urad dal, curry leaves, chopped ginger & green chillies. Fry on a medium heat till crisp.

Add onion slices. Fry on a medium flame till the onions are brown in colour.

Add turmeric powder and fry well. Finally add mashed potatoes, salt to taste and 100 ml water.

Cover with a lid and cook on a low to medium heat for 12 – 15 minutes or until the bhaji slightly thickens / aloo well blended. Serve with puri or rotis. our choice.